Eggnog Cheesecake Recipe
Eggnog is one of those special treats that only comes around Christmastime. My family loves eggnog and we make sure to stock up on it while it’s available at the grocery store because before you know it, it’s all gone and we have to wait a whole year before we can buy it again. Eggnog is pretty fattening all by itself but when you mix it with three packages of cream cheese you might as well go ahead and get those stretchy pants out of your dresser before you even taste it.
So, join me in some stretchy pants and head to the kitchen to make this delicious Eggnog cheesecake.
Ingredients
- 10 inch premade graham cracker pie crust
- 3 eggs
- 3 8oz packages of cream cheese
- 1 cup of eggnog
- 1 cup of granulated sugar
- 1 tsp of rum extract
- ½ teaspoon of cinnamon
Directions
Preheat the oven to 325.
Take all the eggs, cream cheese and eggnog and blend them together in the food processor. Add the sugar, rum extract and cinnamon and blend again. Once fully blended pour the filling into the pie crust.
Let it bake for 60 minutes, then turn the heat off the oven and let it sit until the oven has cooled. Once it is cool let it chill in the fridge for 6-8 hours. Sprinkle a little cinnamon on top to make it look extra fancy and serve with whipped cream.
Now, letting the cheesecake sit in the oven as it cools is supposed to prevent it from “cracking.” Unfortunately, it did not work very well for me:
Eggnog Cheesecake Recipe
Recipe details
- 1 Cheesecake
- Prep time: 20 Minutes Cook time: 9 Hours Total time: 9 hr 20 min
Comments
Share your thoughts, or ask a question!
Mix your cream cheese, sugar, extract and eggnog first just until it’s mixed good. Add eggs one at a time beating just long enough to incorporate them. Put a pan of water in the oven when you start the oven and leave it in while the cheesecake bakes. All this helps prevent cracks.